Vegetable (And Malai) Kofta

Recipe Ingredients

		Patties
1/2 cup	31g / 1.1oz	Chickpea - (gram flour)
1/2 cup	31g / 1.1oz	All-purpose flour
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Chilli powder
1/2 teaspoon	2.5ml	Garam masala
1 teaspoon	5ml	Baking soda
2 teaspoons	10ml	Zucchini squash (medium)
4 cups	948ml	Cooking oil - for deep-frying
		Sauce
1		Onion (medium)
1/2 cup	118ml	Tomato paste
5 tablespoons	75ml	Sour cream
1 teaspoon	5ml	Turmeric powder
1/2 cup	8g / 0.3oz	Coriander leaves - (cilantro)
2		Green chillies
1		Ginger root - (1/2 inch)
1 cup	237ml	Frozen peas
		Salt - to taste

Recipe Instructions

"Vegetable (and Malai) Kofta (Vegetable / Cheese Patties in a Creamy Sauce)"

Start to finish - 30 min. to 1 hour. Preparation time - 10 min. to 1 hour.

Method:

Peel and grate zucchini squash. Squeeze out the water from it. In a mixing bowl, add the squash, flours, salt, chilli powder, garam masala and baking soda and mix well into a thick batter. Heat the oil in a deep frying pan or wok. When hot, but not smoking, spoon the batter into the oil. Reduce flame and deep fry until golden brown. Remove from oil and drain over paper towels.

In a blender, grind 1 chopped onion with coriander leaves, green chillies and ginger into a fine paste.

In a separate vessel, heat 2 tbsp. of oil. When hot, fry the ground paste for 5 minutes. Add the tomato paste and water to make it into a thin paste. Cook for 5 minutes, add the peas, salt and turmeric powder.

Add the patties to the sauce and simmmer for 5 minutes. Mix in the sour cream until desired color and consistency have been achieved.

Suggestions & Variations:

Serve with rice pilaf or Indian bread (Naan). Mix in grated mozzarella cheese with the batter for deep frying (Malai Kofta).

Source:
Nagesh Kuppuraju

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